There’s something magical about a steaming bowl of green chicken enchilada soup that warms the soul and tickles the taste buds. Imagine tender chicken bathing in a vibrant green sauce, accented by spices that dance on your palate and beans that add delightful texture. This soup is not just a meal; it’s a hug in a bowl, perfect for cozy nights or any time you need a little comfort.
When I first whipped up this green chicken enchilada soup, I was met with an explosion of flavors that left my family clamoring for seconds. The aroma wafting through the kitchen felt like an invitation to gather around the table, ready for warmth and laughter. Whether it’s game night or a casual weeknight dinner, this soup delivers joy in every spoonful!
Why You'll Love This Recipe
- This green chicken enchilada soup is easy to prepare, making it perfect for busy weeknights
- Its rich flavors are sure to impress even the pickiest eaters
- The visually appealing colors make it a showstopper on any dinner table
- Versatile enough to be served as an appetizer or main course, it fits any occasion beautifully
One evening, after serving this delicious dish to friends, I was met with cheers and requests for the recipe—a true testament to its irresistible goodness!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Boneless, Skinless Chicken Breasts: About 3-4 breasts work best, depending on your crowd size; feel free to adjust!
Fresh Garlic: Opt for firm cloves; they pack a punch of flavor that pairs perfectly with the soup.
Green Enchilada Sauce: Choose your favorite brand or homemade—both options bring vibrant flavor.
Canned Black Beans: Rinsed and drained, these add heartiness and texture to each bite.
Chicken Broth: Use low-sodium broth to control salt levels while enhancing the flavor.
Cilantro Leaves: Fresh cilantro brightens up the dish; if you’re not a fan, parsley works too!
Lime Juice: A splash of lime juice brings everything together with its zesty finish.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Prepare yourself for an adventure in cooking! This green chicken enchilada soup will have you feeling like a culinary superhero in no time.
Cook the Chicken: Start by bringing a large pot of water to boil over medium-high heat. Add your chicken breasts and let them simmer until cooked through—about 15-20 minutes should do. The chicken will turn white and opaque when done.
Shred the Chicken: Once cooked, remove the chicken from the pot and let it cool slightly before shredding it with two forks. Shredded chicken adds delightful texture to your soup!
Sauté Aromatics: In the same pot (no need to rinse), add some olive oil and toss in diced onions and minced garlic. Sauté until translucent—about 3-5 minutes—and enjoy that heavenly aroma filling your kitchen.
Add Remaining Ingredients: Stir in the shredded chicken along with green enchilada sauce and black beans. Pour in your chicken broth until everything is submerged in liquid gold.
Simmer Away!: Bring your concoction to a gentle simmer over medium heat for about 10-15 minutes. This allows all those wonderful flavors to meld beautifully together.
Finish with Freshness: Just before serving, stir in lime juice and chopped cilantro for a fresh burst of flavor that takes this soup over the top!
Now you have an amazing bowl of green chicken enchilada soup ready to enjoy! Serve it hot with tortilla chips or fresh avocado slices on top for an extra treat!
You Must Know
- This delightful green chicken enchilada soup is the ultimate comfort food, bursting with flavors
- Its creamy texture and zesty notes make it a crowd-pleaser
- Perfect for chilly nights, this soup warms your heart as well as your stomach
Perfecting the Cooking Process
Start by sautéing onions and garlic in a pot, then add chicken to sear before introducing broth and other ingredients. This sequence builds layers of flavor, ensuring every spoonful is packed with deliciousness.
Add Your Touch
Feel free to customize this soup with black beans, corn, or even diced avocados for extra creaminess and crunch. A squeeze of lime adds zing that will elevate your dish to gastronomical heights.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. When reheating, warm on the stovetop over low heat to preserve texture and flavor without losing that cozy vibe.
Chef's Helpful Tips
- For perfect green chicken enchilada soup, use fresh ingredients for bright flavors
- Make sure to control cooking time; overcooking can ruin the texture
- Finally, consider topping with fresh cilantro for an added burst of freshness
There’s something magical about serving this green chicken enchilada soup on game day; friends rave about it while I bask in culinary glory, secretly knowing it’s embarrassingly easy to make.
FAQ
Can I use leftover rotisserie chicken?
Yes! Rotisserie chicken works wonderfully and saves you time in preparing the soup.
How spicy is this green chicken enchilada soup?
It’s mild but can be adjusted with jalapeños or hot sauce for those who crave heat.
Can I freeze this soup?
Absolutely! Freeze portions in airtight containers for up to three months for a quick meal later.
Green Chicken Enchilada Soup
Warm up with this comforting green chicken enchilada soup, featuring tender chicken in a vibrant green sauce, accented with spices and hearty black beans. Perfect for cozy nights or any gathering, this dish promises an explosion of flavors that your family will love. Easy to make and visually appealing, it’s a delicious hug in a bowl that’s sure to impress!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Main
- Method: Simmering
- Cuisine: Mexican
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 3 cloves fresh garlic, minced
- 2 cups green enchilada sauce
- 1 can (15 oz) black beans, rinsed and drained
- 4 cups low-sodium chicken broth
- 1 cup fresh cilantro leaves, chopped
- Juice of 1 lime
Instructions
- Cook the chicken: Bring a large pot of water to boil. Add chicken breasts and simmer for 15-20 minutes until cooked through. Remove and shred.
- Sauté aromatics: In the same pot, heat 2 tablespoons olive oil over medium heat. Add diced onions and minced garlic; sauté for 3-5 minutes until translucent.
- Combine ingredients: Stir in shredded chicken, green enchilada sauce, black beans, and chicken broth. Bring to a gentle simmer for 10-15 minutes.
- Finish: Just before serving, stir in lime juice and chopped cilantro.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 2g
- Sodium: 750mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 75mg
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